1. Cut the tofu into cubes of tofu, boil water in a pot, add some salt, onion, ginger slices and a spoonful of cooking wine in the water to the cubes of tofu, simmer for 2 minutes, remove for use (this will remove the beany flavor and increase the toughness and fragrance of the tofu)
2. The peanuts are appropriate, soak the peanuts for 10 minutes after the water is boiled, then you can peel them by hand
3. Cut ham, garlic, ginger, minced green onion, and cut into sections (more green onions)
4. Fry the peeled peanuts in cold oil and slowly fry them over low heat.
5. Then deep fry on medium and low heat until tofu, deep fry until golden brown and remove
6. Make a kung pao juice: 3 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of vinegar, 1 spoon of cooking wine, 1/3 spoon of pepper, appropriate amount of salt, 1 spoon of cornstarch, a little bit of water, about 3 or 4 spoons It’s a soup spoon for normal meals)
7. Make the base oil in the pot, sauté the chilies first, add the pepper, and then add the garlic and ginger to fragrant.
8. Then add the fried tofu and ham and shallots and stir fry
9. Then put in a bowl of juice, stir fry until the sweet and sour sauce is evenly coated on the ingredients, sprinkle in peanuts, turn twice, and out of the pot
10. Finished picture, very delicious
